Pastry Challenge: Raspberry Cream Profiteroles

The second attempt of making these choux pastry and profiteroles. I am really quite pleased with the result. If I keep perfecting my skills, I should master it soon!

The reference of the choux pastry recipe was from The Cook's Book. One of my favourite comprehensive and informative cookbooks. I have learned a lot of new cooking techniques from this book. It has various chapters for different types of food and each recipe has it step by step instructions and accompanied by sequential photographs. Note: I don't get any commission by promoting this book!

Something new for me about choux pastry making is that it should be made with equal amount of water and full-fat milk in order to achieve a smooth pastry consistency. Just using water will only result in rough pastry. I think the smooth pastry does give a more professional feel to the final presentation of the profiteroles.

For the pastry recipe, you could refer to any choux pastry recipes that you could get hold on from online or other resources, but maybe consider the equal water and milk formula (if the reference recipe only uses water).

For the refreshing raspberry cream filling, I simply whisked double cream until stiff, and then add few generous tablespoonful of mashed frozen or fresh raspberry to the cream.

You can either pump the cream into the puffed pastry, but personally, I think a cut-top profiteroles with cream filling visible would add more visual excitement to the final presentation.

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My name is Loong, I am an architectural designer with a very strong passion and instinct to cook colourful and delicious food....

I started cooking when I was about 10 years old. Even now, I vividly remember my grandmother showing me how to dry-fry black beans over the charcoal stove. As I stood beside her watching the beans hitting the wok, their sound changed from a dull rustling to a lively high "tinging" pitch. A light dry smell, like burnt coffee, filled the kitchen.

My aim is to cook appetising, yet humble food that satisfies not only your taste buds and your stomachs, but also feast your eyes and imagination. I hope to use this blog to show how simple, affordable ingredients can be easily transformed into delicious and beautiful dishes for your daily meals.